On 9/3/2011 10:42 AM, Ed Pawlowski wrote:
>
> "Janet Bostwick" > wrote in message
> ...
>> On Sat, 3 Sep 2011 09:04:37 +0100, "Ophelia" >
>> wrote:
>>
>>>
>>> "Ed Pawlowski" > wrote in message
>>> ...
>>>>
>>>> "Ophelia" > wrote
>>>>>
>>>>> I use Sarsons but I boil it to reduce the liquid (driving off some
>>>>> of the
>>>>> water?)
>>>>>
>>>>> I am interested to see the responses.
>>>>>
>>>>> O in UK
>>>>
>>>> You are driving off the water, but you are also driving off the acetic
>>>> acid at the same time. "The boiling point of vinegar is only 213
>>>> degrees
>>>> at a 5% solution. Does the boiling leave maltose behind? What does it
>>>> do to the flavor?
>>>
>>> Tastes fine I still don't believe diluting the vinegar with a lot of
>>> water is safe, which was the original question.
>>
>> Save your breath. They don't care. They just want to out **** each
>> other with data and then go ahead a do what they want. Hopefully the
>> OP won't feed it to anyone but himself.
>> Janet US
>
> So, you don't know the answer either.
Hasn't anyone heard of "Distilled Vinegar", which is a 5% solution?

--


James Silverton, Potomac

I'm *not*